Healthy Vegan Ramen with Caramelized Carrots and Bok Choy (Gluten free, oil free)
There are a lot of packaged ramen noodles out there that happen to be vegan, and from what I've tried, they are really good. (Dr. McDougall's and Maruchan Soy Sauce Ramen, and Maruchan Chili Ramen, for example.) But I wanted to try to emulate that delicious ramen flavor on my own and it turned out really good!
Ramen noodles (Maruchan brand) are actually vegan, even though many of the seasoning packets are not. If you’re not looking for gluten-free noodles, just use these! Otherwise, you might have to search health food stores or Whole Foods for gluten-free, vegan ramen.
I recommend chopping the ginger into big enough pieces that you can remove these when you’re finished cooking, unless you like eating ginger. If you want to avoid this altogether, just use ginger powder or put the ginger in a tea ball so you can easily remove it. If you don’t mind eating ginger, chop it finely and just cook it all together as described.
If you don’t care about cooking oil free, you can cook the onion/garlic mixture in oil (I recommend sesame oil for best flavor!) so it doesn’t stick to the pan. Cooking without oil is easy with a nonstick pan -- just add splashes of water or broth if it does stick.
This recipe was inspired by and adapted from Minimalist Baker’s Easy Vegan Ramen recipe.
If you decide to make this yummy dish, feel free to share on Facebook, Instagram, or Twitter, and tag me @ThisPeachyVegan or use #ThisPeachyVegan, so I can see your take on it!
Healthy Vegan Ramen with Caramlized Carrots and Bok Choy
(vegan, gluten free, oil free)
🕒 time: 2 hours | 🍴 yields: 4 servings
- 1 large onion, chopped
- 5 garlic cloves, minced
- 3 inch thumb of ginger, coarsely chopped (or 1 tsp ginger powder)
- ½ cup grated carrots
- 1 small handful spinach
- ½ cup water
- 5 cups vegan broth
- 2 TBSP liquid aminos (or other soy sauce alternative)
- ½ cup dehydrated mushrooms (or sliced raw mushrooms, if desired)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 TBSP white miso paste
- Your choice of vegan, GF noodles
- Toppings: scallions, baked/fried tofu, caramelized carrots and bok choy (directions below), sriracha, hot sauce
- In a large pot over medium heat, add onion, garlic, and ginger. Cook, stirring occasionally, for about 10 minutes until browned. Make sure they do not burn by adding splashes of water or broth if they stick to the pan.
- If you are using dehydrated mushrooms, skip this step. If using raw mushrooms, add them now with a splash of broth and cook together for 10 minutes, making sure to stir often so they don’t burn.
- Add in the grated carrots and spinach and cook together until the spinach is wilted, about 3-4 minutes.
- Add ½ cup of water to deglaze the pan and cook for another minute or so. Then, add the 5 cups of broth, along with the liquid aminos, dehydrated mushrooms, and spices, and stir together.
- Bring to a simmer over medium heat. Then, stir in the miso paste, reduce the heat to low, and cover. Continue cooking for at least 1 hour, up to 2 hours, stirring occasionally.
- While the soup is cooking, prepare your desired toppings and noodles.
- To make one serving of caramelized carrots: In a medium bowl, whisk together ½ TBSP maple syrup (or other liquid sweetener), ½ TBSP liquid aminos or alternative, 1 tsp tahini, and ½ tsp vinegar. Add in ½ cup steamed or frozen carrots and stir together, making sure everything is coated evenly. Add carrots and marinade to a pan over medium heat and cook until soft, about 5 minutes.
- To make one serving of caramelized bok choy: Follow the same steps as the carrots (above) by creating the same marinade mixture. Slice a few pieces of bok choy and coat with the marinade. Add the bok choy and marinade to a pan over medium heat and cook until browned, flipping occasionally, about 10 minutes.
- When everything is ready, serve by pouring the soup into a bowl, and adding noodles and desired toppings. Enjoy!
(based on the soup without noodles or toppings) - Calories: 67 | Total Fat: 0.4g | Sodium: 1362mg | Potassium: 160mg | Total Carb.: 14g | Dietary Fiber: 1.5g | Sugars: 6g | Protein: 4g
(based on Cronometer estimates)
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